August Escoffier said the ‘grandeur’ of French cuisine came from the sauces. Join us for a saucy degustation across 5 courses and 8 matched wines to celebrate the Art of the Sauce.

On November 30 we will Celebrate the Sauce with a special 5 course degustation where the heroine will be the sauce. Chef Paul will channel his inner Escoffier to tantalise you with a series of dishes, all paying homage to sauces: the sticky, the slick, the fragrant and the fresh.